Fish Kondattam

Description

Fish Kondattam is a spicy and crispy Kerala-style seafood fry made by tossing fried fish pieces in a thick, fiery red masala. The word kondattam means celebration in Malayalam, and this dish lives up to its name with bold flavors and a festive, snack-style appeal. It is commonly prepared as a dry starter or side dish across coastal Kerala.

Boneless fish cubes—usually seer fish or tilapia—are marinated in turmeric, chili powder, and lemon juice, then deep-fried until golden. These crispy pieces are then sautéed with garlic, green chilies, curry leaves, and a thick red chili-tamarind paste. A final tempering in coconut oil enhances the flavor and gives the dish its characteristic shine and aroma.

Fish Kondattam is often served hot with Kerala parotta, lemon rice, or as a spicy side in non-vegetarian meals across Kottayam, Ernakulam, and Kozhikode, and remains a seafood favorite in Malayali households in Mississauga, Scarborough, and Brampton.